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Lugaw Hauz

517 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Lugaw Hauz has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 5, 2025. The most recent inspection, on October 8, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on March 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The digital thermometer for the standup cooler beside the cooking equipment read 65*F/18*C. The fridge was found to be slightly open as the fridge was overstocked with food containers and unable to close. Staff were unsure how long the fridge was left opened. Several high-risk foods were probed and ranged from 15*C - 17*C. All foods in this cooler were discarded during the inspection.2. Foods in the front steam table hot holding unit measured below 60*C, including:- Fried pork: 38.5*C- Spring rolls: 49*C- Tofu: 42.8*C- All foods were discarded as they were found to be in the temperature danger zone and had been in the hot holding unit for 2 hours. 3. Cooked rice was cooling at room temperature. Staff stated it was cooked less than an hour prior to the inspection. Rice moved to cooler to cool down faster. Discussed cooling techniques during the inspection. COMPLETE THE FOLLOWING:1. Ensure food in the coolers measure 4*C or less at all times. 2. Ensure food in hot holding measures at least 60*C at all times.3. Check cooler, freezer, and hot holding unit temperatures daily and record in a log sheet. It is recommended to check in the morning, mid-day, and in the evening to ensure proper temperatures are being maintained.4. Foods must be rapidly cooled after cooking to prevent bacteria from growing to high numbers. Foods must be cooled using the following methods:a. Dividing into smaller several small containers.b. Transferring to shallow hotel pans.c. Ice water bath.d. Ice wand.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The standup cooler beside the cooking equipment read 65*F/18*C, and went up to 71*F/22*C during the inspection.2. Plastic customer eating utensils were stored with eating side not facing the same direction.COMPLETE THE FOLLOWING:1. Monitor the cooler to ensure it cools down to 40*F/4*C or less. If cooler does not go down in temperature, it will need to be repaired.2. Ensure customer eating utensils are stored with the eating side facing the same direction, to protect the surface from contamination when reaching for the utensils.
  3. Monitoring Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the front counter was not equipped with a splash guard. A hot-holding unit was directly beside the handwashing sink. The inspector informed the operator that a splash guard must be installed, or an 18-inch distance separation must be implemented to ensure that food-contact surfaces remain protected from contamination during handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the handwashing station at the front counter was not placed in suitable dispenser. The inspector informed the operator that the paper towel must be placed in proper dispenser where the unused portion of the roll remain protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the kitchen was not equipped with splash guards. The left side of the sink was a shelving unit for kitchen utensils, and right side of the sink was a prep table. The inspector informed the operator that splash guards must be installed on both sides to ensure that these food-contact sufaces and protected from contamination during handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the bulk food were rounded and had no handle. The inspector informed the operator that all scoops for food must have a handle to ensure that the high-touch portion (handle) of the scoop does not come on contact with the food.

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